SO HOW'D IT GO?

This is by far the BEST recipe I've ever used. The dish is a serious crowd pleaser.

I've been using this recipe for a year or so now, and I've tweaked the ingredients and cooking method to my own tastes. I leave out the sherry, ginger and green onions and swap in a regular yellow onion, 4-5 cloves of fresh garlic, a half to a full tablespoon of red pepper (depending on who I'm cooking for) and a full head of steamed broccoli, all served over rice.

I use twice the amount of cornstarch in the sauce at the end and keep stirring it a litter longer than directed until the sauce is almost too thick; then I pour it over the tofu and broccoli (in the pan the tofu's been cooking in) over medium heat. This gets the sauce to crisp up over all the tofu and broccoli and creates a slightly crunchy texture on the edges. It also completely coats all the tofu without any sauce sticking to or being left in the pan at all, so cleanup is way easier.

This is ALWAYS my go-to dish when I have to cook for meat lovers or picky eaters. I've never met anyone who didn't love this dish and ask for more. Thank you, rubybean77!

I've been eyeing this recipe for a long time and finally tried it a few nights ago. It was a huge hit! My husband asked where I bought the battered tofu! This recipe is a new staple for sure. Instead of broccoli I added yellow and red bell peppers, celery, and carrots. So good. I think a great addition would be pineapple to make it more like sweet and sour.

Love this! I don't bother with dipping the tofu in the egg replacer, just cubing it and shaking in a bag with cornstarch.I would also recommend a hot cast iron pan for frying it, not teflon. If the pans hot, and seasoned, you'll never have a problem with sticking. Just wipe it clean after cooking.

This has been in my recipe box a long time and I finally made it and it was AMAZING - It tasted just like this dish I get at one of my favorite restaurants... it took a bit longer than I expected, but I think I could make it up quicker if I made it more often. I cooked up a mix of veggies to go along with it - bok choy, carrot, mushrooms, and broccoli. Definitely double the sauce!!! It's so gooooood!

This recipe is amazing! I made this for my omni family and they gobbled it up. I used Chik'n Strips instead of tofu and my son couldn't even tell it wasn't chicken! He refuses to eat any type of fake meat or tofu, so imagine my surprise when when he asked for 3rd's! I told him after he was done eating what it really was and to this day, he doesn't believe me. The sauce is incredible, but I would advise making a doulbe batch to coat everything.

Took me an hour (doubled the tofu and the sauce, frying part took the longest), but the product was very delicious as everyone has said. The corn starch makes the tofu extra crispy. The sauce is very good and can be used standalone with veggies.